![]() ![]() The purpose of dark brown sugar is to add extra chewiness, which is something the other two types of sugar cannot replicate as well. ![]() I do not recommend replacing the dark brown sugar with light brown sugar or regular sugar. This just ensures you use the right amount, as gluten free flour tends to be a bit more dense than regular flour. I would recommend using a good quality gluten free baking flour and to weight it rather than measure by cups. It’s definitely worth a try! Especially if you just want that delicious warm spice flavor. I have not tested it, but I would assume that using gluten free flour would yield a thicker and less chewy cookie. The cookies will flatten and darken as they cool outside of the oven. Also pull the cookies from the oven when the edges are golden and wrinkled but the center is pale and puffed. With big cookies, it takes longer for the heat to reach the center so you get chewy and baked edges with a soft center.
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